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| 1) | Preparation Use only the freshest and best ingredients. Prepare the raw, uncooked food. |
step by step
| 2) | Vacuuming Fill in the raw, chilled ingredients in bags suited for Sous Vide cooking and seal them using a vacuum packing machine. |
| 3) | Cooking Fill the bath tank with hot water and heat it to the desired temperature using your fusionchef by Julabo unit. When the desired temperature is reached, place the bag containing the product into the water bath. Always cook gently at low temperatures, but for a longer period of time. If you do not have experience regarding cooking times and temperatures, be sure to consult a sous vide cookbook. |
| 4) | Cool If you do not serve the cooked product immediately after cooking, you can cool it and place it in chilled storage. Cool the product after cooking to 37.4 °F (3 °C) within 90 minutes. This can be done in a bath of ice water or a shock freezer. |
| 5) | Chilled storage Remove the cooled bag from the ice water and store the product at maximum of 37.4 °F (3 °C). |
| 6) | Regenerate Heat the cooled bag just before serving. |
| 7) | Searing Sear the food just before serving. The food develops its fresh flavor once more (Maillard reaction). |
| 8) | Serve & Enjoy |
Step-by-step instructions to a perfect menu made with fusionchef by Julabo
Step by Step
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